Looks like candy.
I wonder if Larry makes smoked tuna out of coyote???
Does he work all I see is him playing all over the country and fishing? I need to go to work for his companyLooks great, John....The roomie caught a bunch of bluefin this week-end....Damn, is it good....
I don't know about him, but I would prefer you not use four letter words, W*&kDoes he work all I see is him playing all over the country and fishing? I need to go to work for his company
Yep..The trick to the entire process is to dry the fish properly prior to smoking. This keeps the fat inside the chunk. There you have it. The magic trick is revealed...
What kind of wood did u use?Brined in a curing salt/brown sugar brine for 3 days then into the cold box for 3 more days of drying. Final step, 12 hours of cold smoking in the smoke box. I can't even describe how good it is.
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Hickory - I like the sweet taste but any hardwood would be nice.What kind of wood did u use?